Organic Venison tomahawk chops
Fresh organic venison chops. Richly flavoured and succulent, whether you choose to fry, grill, braise or stew.
Venison tomahawk chops (bone in) Reared by Tony Bennett at Chilton Deer Farm, Tiverton
About
Fresh organic venison, reared on West Country farms and prepared by hand in the Riverford butchery.
Venison has a strong, gamey flavour and aroma. A leaner, meatier version of a prime lamb chop, these are tender enough to fry or grill, and also excellent braised or stewed. Good with redcurrant jelly. If you have a bit of extra time, the classic accompaniment to this fabulous lean meat is red wine sauce.
Sometimes you may notice that your venison looks a little brown. Don’t worry – this is perfectly natural and safe! Red meat contains a protein called myoglobin, which goes brown when it meets oxygen. Venison contains more myoglobin than beef, so it goes brown much faster. It doesn’t mean that the meat isn’t fresh, or affect its flavour at all.
Approximately 2 venison chops per pack.
Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order is just £15 to cover the cost of the packaging.
Country of origin
Produced in- The UK
Serve with mashed potato and greens for an earthily autumnal dinner in under half an hour
How to prepare
Oil and season the chops. Fry them in a very hot pan; 2-3 mins each side for medium. Let them rest somewhere warm for 5 mins before serving.
Please be aware that our venison may occasionally contain bullet fragments. The roaming deer are culled quickly and humanely via gunshot (preventing the stress of being transported to an abattoir). On rare occasions, a fragment of a bullet can ricochet into the carcass. If you do find one, please discard the meat and get in touch with us.
Storage
Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
Sometimes you may notice that your venison looks a little brown. Don’t worry – this is perfectly natural and safe! Red meat contains a protein called myoglobin, which goes brown when it meets oxygen. Venison contains more myoglobin than beef, so it goes brown much faster. It doesn’t mean that the meat isn’t fresh, or affect its flavour at all.
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Reared by Tony Bennett, Chilton Deer Farm, Tiverton
We source most of our organic venison from Tony Bennett on Chilton Deer Farm, near Tiverton, Devon. The deer enjoy roaming in woodlands and grazing on clover-rich organic pasture.
Venison tomahawk chops recipes
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Venison cottage pie
Serves: 5 Total time: 1h 30 min
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Venison, kale and mushroom stroganoff
Serves: 2 Total time: 40 min
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Venison chilli with chocolate
Serves: 4 Total time: 1h 45 min
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Venison Cutlet and Root Veg Boulangère with Shredded Sprout Tops
Serves: 2 Total time: 1h 10 min
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Venison tagliata (seared venison steak)
Serves: 4 Total time: 3h 25 min
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Venison cottage pie with buttered cabbage
Serves: 3 Total time: 1h 25 min